Best Easy Instant Pot Chicken Thighs Recipe
This Instant Pot chicken thighs recipe is a game changer when it comes to making a delicious meal in 30 minutes.
Servings: 6 Servings
Equipment
Ingredients
- 2-3 pounds chicken thighs bone-in skin-on chicken thighs or skinless
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- Black pepper to taste
- 2 tablespoons neutral oil olive oil or other
- 1 cup chicken broth or water
Instructions
- Set the Instant Pot to sauté setting. Season both sides of the chicken. Once hot, add oil and place chicken thighs skin side down. Cook 5-6 minutes on medium heat or until brown. Flip and cook the other side for another 3-4 minutes.
- Remove chicken. If desired, add a tiny bit of water or broth and scrape up the caramelized bits on the bottom. Add trivet, pour water or chicken stock in the Instant Pot, and place chicken on top of trivet.
- Close lid, seal, and set at high for 10-12 minutes.
- Allow to natural pressure release for a few minutes and then set to venting. Use a meat thermometer to make sure internal temperature of the chicken hits 165 degrees Fahrenheit.
Notes
- This is an easy recipe to change up and customize. Add cumin for a more Mexican flavor or try some fresh thyme. Sauté yellow onion, minced garlic, and bell pepper with your chicken before pressure cooking. Try adding teriyaki sauce.
- For best results, don't skip the sauté step.
Nutrition
Serving: 1Serving | Calories: 375kcal | Carbohydrates: 1g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1037mg | Potassium: 329mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 130IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg